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The Best Moist & Fluffy Southern Coconut Cream Cake

A close-up of a moist slice of fluffy coconut cake layered with white frosting and topped with shredded coconut.
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Bake a truly delicious classic coconut cake perfect for any celebration. This recipe delivers moist, fluffy layers and rich coconut cream frosting, making it a show-stopping dessert.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup coconut milk (full fat)
  • 1 cup sweetened shredded coconut, for cake layers
  • 1/2 cup cream of coconut (like Coco Lopez)
  • 1/4 cup coconut extract (optional, for intense flavor)
  • For Frosting: 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1/2 cup cream cheese, softened
  • 1/4 cup heavy cream
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups sweetened shredded coconut, for coating

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Beat with an electric mixer on low speed until the mixture resembles coarse sand.
  4. In a separate bowl, whisk together the eggs, whole milk, vanilla extract, and coconut milk.
  5. With the mixer on medium speed, gradually add the wet ingredients to the dry mixture in three additions, mixing well after each addition until just combined. Do not overmix.
  6. Gently fold in the 1 cup of shredded coconut and the 1/2 cup of cream of coconut. Add the coconut extract now if you are using it.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. While the cakes cool, prepare the frosting. Beat the softened butter and cream cheese together until smooth and creamy.
  11. Gradually add the sifted powdered sugar, alternating with the heavy cream, beating until light and fluffy. Mix in the coconut and vanilla extracts.
  12. Once the cake layers are completely cool, place the first layer on a serving plate. Spread a layer of frosting evenly over the top. Sprinkle with a thin layer of shredded coconut.
  13. Repeat with the second layer. Top with the third layer.
  14. Frost the top and sides of the entire cake with the remaining coconut cream frosting.
  15. Press the remaining 1 1/2 cups of shredded coconut onto the top and sides of the cake for a beautiful, snowy finish. Chill briefly before slicing and serving this bakery style coconut cake.

Notes

  • For extra moist cake layers, you can brush the cooled layers lightly with a simple syrup made from equal parts water and sugar, infused with a splash of coconut milk.
  • If you want a stronger tropical flavor, use coconut milk instead of whole milk in the cake batter.
  • This cake tastes best when served at room temperature after chilling.

Nutrition

Find it online: https://delishdiarist.com/best-moist-fluffy-coconut-cake-recipe/